Go Back
Gluten free potato bread loaf fresh out of the oven

Gluten Free Potato Bread

This warm, fluffy gluten-free potato bread is easy to make and perfect for sandwiches or simply spreading with butter.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 packet active dry yeast
Wet Ingredients
  • 2 cups mashed potatoes Ensure they are smooth, with no lumps.
  • 1/2 cup warm water Should be warm to activate the yeast.
  • 1 tablespoon olive oil

Method
 

Preparing the Yeast
  1. In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Mixing the Dough
  1. In another bowl, mix together mashed potatoes, gluten-free flour, almond flour, tapioca starch, and salt.
  2. Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
Kneading and Rising
  1. Knead the dough for a few minutes, then shape it into a loaf.
  2. Place the loaf in a greased bread pan, cover, and let it rise for about 30-45 minutes.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake for 30-35 minutes or until the bread is golden brown.
  3. Allow the bread to cool before slicing and serving.

Notes

Use leftover mashed potatoes for a quicker prep time. Avoid overmixing the dough, which can lead to a denser bread. Consider baking in a pre-heated cast-iron skillet for a crusty loaf!